The author noticed that a considerable number of tea friends tend to confuse "Anji Bai Pian" and "Anji Bai Cha", both produced in Anji, Zhejiang, being green teas with similar names and appearances. Therefore, based on relevant materials and the price of Anji Bai Cha, I would like to add a few more words to clarify the concepts and enhance understanding.
As the saying goes, "chaotic flowers gradually attract one's eyes, how can you tell the difference between male and female?" Let's talk again about Anji Bai Pian and Anji Bai Cha.
6. Moreover, based on personal experience and understanding, the higher the grade of Anji Bai Cha, the more its dry tea color presents a golden yellow with hidden green (especially for pre-Qingming tea, many green teas have this characteristic). Those Anji Bai Cha with emerald green appearance are slightly inferior.
According to China Anji Bai Cha Network: Anji is located in the northwest of Zhejiang Province, belonging to the famous tea country Huzhou. Since ancient times, excellent teas have been produced here. As early as the Tang Dynasty, Lu Yu, the tea sage who lived in seclusion in Huzhou, wrote in "Tea Classic": "Zhexi, Huzhou is the best... produced in Anji and Wukang counties." In 1981, Anji Bai Pian was successfully trial-produced. In the early 1980s, through the asexual reproduction of the rare ancient tea tree "White Tea Ancestor" in Anji Daxi Hengkengwu, Anji Bai Cha was successfully cultivated. After years of development, Anji Bai Cha has become a unique gem among China's famous high-quality green teas.
1. Both types of white tea belong to green tea, but the tree species are different. The tree species of Anji Bai Pian mainly include high-altitude green tea, "Longjing No.43", and "Ying Shuang". Currently, the tree species of Anji Bai Cha is unique, which is "Bai Ye No.1".
2. The processing methods of the two kinds of Anji Bai Cha are different. Anji Bai Pian is semi-baked or baked green tea, while Anji Bai Cha (commonly known as "Feng shape") is baked green tea, but "Dragon shape" Anji Bai Cha (Anji White Longjing) is stir-fried green tea.
3. Although there is a great disparity in the prices of Anji Bai Pian and Anji Bai Cha, for drinkers, there is no absolute "high or low, good or bad". It all depends on personal preference. Personally, Bai Pian has a unique charm different from other green teas, with a subtle and cold aroma like snow accumulated on bamboo. The higher the grade of Anji Bai Cha, the purer this fragrance becomes.
4. Anji Bai Cha (Bai Ye No.1) belongs to the "temperature-sensitive type" of "low-temperature sensitive type" white tea. Anji Bai Cha (Bai Ye Cha) is a rare variant tea species. The time when the tea tree produces "white tea" is extremely short, usually around one month. Taking the original production place, Anji, Zhejiang, as an example, in spring, the tender leaves sprout before Qingming Festival are pure white; before Guyu Festival, the white gradually fades, mostly turning into jade white; after rain until before Summer Solstice, the tender leaves gradually turn green with white-green variegated leaves; by summer, the tender leaves turn completely green, indistinguishable from ordinary green tea.
5. The degree of jade whiteness of Anji Bai Cha has a great relationship with temperature, with its threshold approximately at 23°C. Beyond this temperature, the leaves turn green. Due to the magical Anji Bai Cha being picked, processed, and made during its specific period of returning to whiteness, its leaf base also turns jade white after brewing, which is the main characteristic of Anji Bai Cha.
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